***SUPER SPEEDY VEGAN MAKHANI CURRY***
Okay, I feel like if any of you are still here then you are quite possibly the most patient bunch of foodies ever. You’ve probably never waited so long for recipes in your life ….. but if you are still here then THANK YOU ❤️
So, I’m totally loving Indian flavours atm and my favourite childhood Indian dish was #butterchicken. I wanted to recreate the buttery, creamy and sweet sauce but my ‘healthier’ version. So, this is miraculously creamy without the cream, buttery without the butter, hearty without the meat but oh so delicious and comforting. It’s also a perfect sauce to introduce your kiddos to spices without the heat. I hope you try it and love it 😋
1/2 Cup – Raw Cashews (soaked)
1/2 Cup – Water
1 Tbsp – Ghee / Avocado Oil
1 Tbsp – Fresh Ginger
3 Cloves – Garlic
1 Medium – White Onion
1 Tsp – Mild Chili Powder (optional)
1 Tsp – Garam Masala
1 Tsp – Cumin
1 Tsp – Ground Turmeric
1 Tbsp – Maple Syrup
1 Jar – Pureed Tomatoes (or chopped)
Salt and Pepper
Fresh Coriander to Garnis
1.Place your soaked Cashews in your blender with 1/2 Cup water (throw the soaking water away) and blend until completely smooth.
2. I like to blend the onion, garlic and ginger so its a smooth paste but you can finely chop it.
3.In a large pan, heat your ghee or oil over medium heat.
4.Add the onion, ginger and garlic and cook for 5 minutes followed by the spices.
5.Next, add the tomatoes, maple syrup,salt and pepper and simmer for 10 minutes.
6.Finally, add your smooth cashew cream.
7.Your sauce is now ready to taste and adjust the seasoning.
8.I like to roast cauliflower, red pepper, butternut squash and eggplant in avocado oil and then add the roasted vegetables into the sauce but you can add your raw vegetables into the sauce if you prefer. Also, you can add tofu, chickpeas (or chicken) if you fancy.
9.Serve with rice and garnish with fresh coriander.
10. Sink into a cosy chair with a blanket and enjoy ❤️
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